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No-bake chocolate cheesecake

Mini No-Bake Chocolate Cheesecake

Hakima
These mini no-bake chocolate cheesecakes are the PERFECT date night dessert. They are creamy, rich, and absolutely delicious. The oreo crust, paired with the rich chocolate-filled cheesecake is a match made in dessert heaven.
5 from 3 votes
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Prep Time 20 minutes
Chill Time 4 hours
Total Time 4 hours 20 minutes
Course Dessert
Cuisine American
Servings 4

Equipment

  • TWO 4 inch springform pans

Ingredients
 

Oreo Crust

  • 12 Oreo cookies crushed
  • 2 tablespoon unsalted butter melted

Chocolate Cheesecake

  • 8 oz. package cream cheese softened
  • 1.4 oz. (40g) granulated sugar
  • 0.6 oz. (16g) cocoa powder
  • 2 oz. semi-sweet chocolate chips melted
  • ½ teaspoon vanilla extract
  • ¼ teaspoon salt
  • 2.5 oz. heavy cream

Chocolate Ganache

Instructions
 

Oreo Crust

  • Prepare two 4 inch springform pans (you can add parchment paper to bottom) and set aside
  • In a food processor, add oreos and pulse until crushed. Then add butter and pulse until combined
    12 Oreo cookies, 2 tablespoon unsalted butter
  • Divide the crushed oreos between the two pans and press down with a spoon or a tiny cup until the surface is flat and firm, then set aside

Chocolate Cheesecake

  • Using an electric hand mixer, beat softened cream cheese until smooth.
    8 oz. package cream cheese
  • Add sugar, cocoa powder, vanilla, salt and continue beating until combined.
    1.4 oz. (40g) granulated sugar, 0.6 oz. (16g) cocoa powder, ½ teaspoon vanilla extract, ¼ teaspoon salt
  • Add melted semi-sweet chocolate chips and continue beating until combined
    2 oz. semi-sweet chocolate chips
  • Slowly drizzle in the heavy cream and beat until the cheesecake is fluffy
    2.5 oz. heavy cream
  • Divide cheesecake evenly into springform pans and smooth the tops
  • Refrigerate for at least 4 hours, or overnight until cheesecake is set.

Chocolate Ganache

  • Warm heavy cream in microwave for 30 to 45 seconds until hot, then pour over chocolate chips and let the mixture sit for several minutes. After several minutes, the chocolate should start to melt. Stir until completely smooth, then set aside (for 5 minutes or so) to thicken a little while you prepare the cheesecake.
    2 oz. semi-sweet chocolate chips, 2 oz. heavy cream
  • Release the cheesecake from the springform pan by using a sharp knife or pallet knife to loosen the cheesecake, then slide the cheesecake off the base onto a serving plate
  • Divide chocolate ganache between the two cheesecakes and top with strawberries or fruit
  • Serve chilled
Keyword No-Bake
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